2poundsassorted crunchy fresh vegetablessuch as carrots, colorful bell peppers, small zucchini or summer squash, cucumbers, snap peas, green beans, fennel or radishes
Crushed ice
Best quality extra-virgin olive oil
Flaky salt such as Maldon or Diamond kosher
Black peppercorns in a pepper mill
Instructions
Wash, peel and trim the vegetables as needed to make bite-sized pieces or matchsticks.
Arrange the vegetables on a serving plate or large platter. To make them extra refreshing, put them in shallow bowls on top of some crushed ice.
Set out small plates and allow each person to mix salt and fresh ground pepper in one, and some olive oil in another.
Dip the vegetables in oil, then in the salt mixture. Eat.
Notes
The vegetables are best when crunchy, fresh and cold. Before serving, you can immerse vegetables in a large bowl of ice water for 15 minutes. Drain and pat dry before arranging on a platter.